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Rhubarb raspberry sorbet with pistachio crumble
 
 
4 ServingsPTM30 min

Rhubarb raspberry sorbet with pistachio crumble


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Directions

  1. Puree the raspberries with the cooled rhubarb purée in a food processor.
  2. Beat the egg white to a light, white foam (no peaks) and stir in the rest of the sugar. Stir the whipped egg white through the rhubarb mixture and put in the freezer for about 2 hours in a closed container.
  3. Spread the ice over bowls and sprinkle with the pistachio crumble, some raspberries and, if necessary, leaves of basil.

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Nutrition

275Calories
Sodium0% DV0g
Fat14% DV9g
Protein8% DV4g
Carbs14% DV43g
Fiber0% DV0g

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